Blueberry Buttermilk Pikelet/Crumpets

Blueberry Buttermilk Pikelets

Sundays are days worth dreaming about. It is probably the only day of the week that I am "allowed" to sleep in if I care to, have a leisurely breakfast and just do as I darn well please!! It is a time to catch up with the family and then make plans for the rest of the week. I have been on a pikelet kick lately. You can read about my pikelets in my previous post here. I grew up with savory versions but have recently been introduced to sweet. What better way to begin my inititiation than to utilize the freshly picked berries of the season!!! Blueberries are a favourite of mine and pack an anti-oxidant punch as well. I get to kill two birds with one stone with my addiction to melted butter which will ooze from every nook and cranny and I am able to consume something relatively healthy as well.

Pikelets...crumpets...what's in a name? Are these crumpets or are they pikelets? I have come to my own conclusion (that I am sticking to) that crumpets are baked on a griddle in a metal ring. The action of the heat from below on the yeast or the raising agent reacts and bubbles are formed quickly and burst at the surface, giving an uneven, pitted top. Pikelets are thinner, and are baked on a griddle without a ring to hold them. Pikelets are also cooked on both sides. I cooked these on both sides even though I used a ring...so where does that leave these? Who cares...they were just delicious and fuss free!!!

Blueberry and buttermilk pikelets are a great way to end the weekend and they're so simple to make. Pikelets have a firm place in the hearts and mouths of Aussies, Kiwis and Brits and can be served with jam, butter or whipped cream. I usually just eat them with a little butter...ok...a lot of butter... or with a little icing sugar on top.You can use either fresh or frozen blueberries in this recipe. If you are using the frozen kind, keep them in the refrigerator until it's time to mix them into the batter.
The recipe calls for self-raising flour which is not readily available here in Canada (that I am aware of). Therefore make your own. Sift two teaspoons of baking powder with every cup of flour used. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of flour.

Pull up a chair, gather friends and family around and serve with a Mimosa or Bellini...and best of all ENJOY!!!

**Blueberry Buttermilk Pikelets**

Printable Version

1 -1/4 cup self-raising flour
2 tablespoons sugar
3/4 - 1 cup buttermilk
1 large egg
1/4 cup butter, melted
1 tablespoon milk
1 cup of fresh or frozen blueberries (if frozen, keep in freezer until needed in recipe)
Extra butter for greasing frying pan

Sift the flour and sugar into a mixing bowl. Stir with a wooden spoon to combine. Set aside.

Whisk the buttermilk, milk, butter and egg together in a separate bowl. Add the buttermilk and egg mixture to the flour mixture. Whisk until smooth. Now add the blueberries to the mixture. If you are using frozen blueberries, stir them through very gently and slowly with a spatula or wooden spoon so that they don't get mushy and turn the batter blue.

Heat a large non-stick frying pan over medium heat. Brush with a little melted butter. Spoon about 1/8 cup of the mixture into the pan (in this case I used a ring). Cook for about 2 minutes or until the surface starts to bubble. Use a spatula to carefully turn the pikelets over and cook for a further 1-2 minutes or until cooked through.

Transfer pikelets to a plate and cover loosely with foil. Repeat the process with the remaining mixture. You will need to lightly grease the frying pan with melted butter in between frying.

Serve the pikelets warm or at room temperature with icing sugar or jam and butter.

NOTE: The recipe calls for self-raising flour which is not readily available here in Canada (that I am aware of). Therefore make your own. Sift two teaspoons of baking powder with every cup of flour used. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of flour.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.